Slow Cooker Cream Cheese Crack Chicken Chili! 🥣🍗
Ingredients:
2 lbs chicken breasts, boneless and skinless
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (10 oz) can Rotel tomatoes with green chilies, undrained
1 (1 oz) packet ranch seasoning mix
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
8 oz cream cheese, cubed
1/2 cup cooked bacon, crumbled
1 cup shredded cheddar cheese
1/4 cup fresh cilantro, chopped (optional, for garnish)
Directions:
Layer Ingredients in the Slow Cooker:
Place the chicken breasts at the bottom of your slow cooker. Add the black beans, corn, and Rotel tomatoes on top. Sprinkle the ranch seasoning mix, chili powder, cumin, onion powder, garlic powder, smoked paprika, salt, and pepper evenly over the ingredients.
Add Cream Cheese:
Place the cubed cream cheese on top of the mixture. Do not stir.
Cook:
Cover the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is tender and fully cooked.
Shred the Chicken:
Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir everything together to combine the ingredients thoroughly.
Finish with Bacon and Cheese:
Add the crumbled bacon and shredded cheddar cheese to the slow cooker. Stir until the cheese is melted and everything is well combined.
Serve:
Garnish with fresh cilantro if desired, and serve hot. This creamy, cheesy, and comforting chili is perfect for a cozy meal!
Nutrition:
Calories: 400 kcal per serving (based on 6 servings)
Servings: 6 servings